Dressing Ingredients

2 tablespoons red wine vinegar

½ teaspoon salt

Freshly ground black pepper

1/3 cup olive oil

Dressing Instructions

Using a whisk, combine the vinegar, salt and pepper in a small bowl. Slowly add the olive oil, whisking constantly, until dressing is completely mixed and emulsified. Set aside.

Salad Ingredients

3 to 4 white California Endives

1 15-ounce can of cannellini beans

Salad Instructions

Slice the endive crosswise into thin strips. Rinse in cold water, spin dry, and reserve. Rinse and drain the beans. Put them in a saucepan with ½ cup water. Warm the beans over medium heat until they are warmed through. Drain beans and place them in a large salad bowl. Add the reserved endive strips, and then toss the salad thoroughly with the set-aside dressing. Serves 4. Contributed by: Weezie Mott, The Weezie Mott Cooking School.